Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil and set aside.
In a large bowl, stir chicken together with taco sauce, alfredo, cheese and seasonings.
Divide into ten equal portions and fill tortillas with filling, rolling tightly and placing seam side down on baking sheet.
Spray chicken taquitos lightly with nonstick cooking spray and bake 15 minutes or until they are golden and as crispy as you'd like.
Serve warm with any desired toppings: salsa, guacamole, taco sauce, sour cream, cilantro, etc..
Feel free to substitute 2 cans of chicken for the cooked and shredded chicken breasts. I used two costco-sized cans of chicken which was 25 oz. total. Rotisserie chicken with the skin removed also works great!